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In the bread‐making process the laccase enzyme affixes bread and dough enhancement additives to the bread dough, these result in improved freshness of the bread texture and flavor. Laccase, when added in the baking process, results in an oxidizing effect, and improves the strength of structures in baked products. Laccase imparts many characteristics to the baked products including an improved crumb structure, increased softness, and improved volume [26].